I love the flavor and flair of Tex-Mex food. This Tamale Pie recipe captures the essence of smoke, spice, and delicious gusto that you’d expect from the authentic classic. Put a new spin on taco night with this family-friendly dish.
The recipe features three essential oils that you’ll come to love when you’re creating savory dishes in your kitchen:
- Black Pepper essential oil has a pungent, crisp aroma that enhances food’s flavor while comforting and energizing you. Ingesting black pepper essential oil may support a healthy digestive system.
- Coriander essential oil has a sweet, warm, herbal fragrance that has soothing and calming properties. It may support healthy digestive and circulatory system functions and lead to a healthier pancreas.
- Oregano essential oil packs the same amazing aroma of the plant it’s extracted from. Origanum vulgare is the herb that brings to life the deep savory aroma and taste of many dishes. The essential oil is extremely potent and it only takes one drop to bring this entire dish to the perfect level of flavor.
Make sure to use only pure essential oils in your cooking that are safe for internal use and cleared by the FDA for ingestion. Find out more here.
New to essential oils? Learn more about how we use them and why you should use them as well
- 2 pounds ground sirloin or 90/10 ground beef
- 1 whole onion, diced
- 2 teaspoons garlic, minced
- 1 large bell pepper, diced
- 1/2 cup salsa
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cayenne pepper
- 1/4 teaspoon smoked paprika
- 1 1/2 cups white corn meal
- 1 cup all purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons dried cilantro
- 2 large eggs
- 2 cups plain whole milk yogurt
- 1 drop Oregano Vitality essential oil
- 2 drops Coriander essential oil
- 2 drops Black Pepper Vitality essential oil
- 2 cups shredded cheddar cheese
- Heat oven to 375 degrees. Prepare a 9 X 13 pan (or two 9 inch pans) with nonstick spray.
- In a large skillet, cook the ground beef, onion, garlic, and bell pepper. Cook until the ground beef is browned and thoroughly cooked. The meat should reach a temperature of at least 160 degrees.
- Stir the salsa, cumin, cayenne pepper, and paprika into the meat. Reduce heat and bring to a gentle simmer. Continue to simmer uncovered over low heat while you prepare the batter in the next steps.
- In a medium bowl, combine corn meal, flour, sugar, baking powder, baking soda, and cilantro. Whisk to combine.
- In a small bowl, combine eggs and yogurt. Beat together until thoroughly combined.
- Add the egg mixture to the corn meal/flour mixture. Stir well until no lumps remain. Set aside.
- Turn off the heat on the meat mixture. Add the oregano essential oil, coriander essential oil, and black pepper essential oil and stir to combine. Stir the cheddar cheese into the meat mixture. Stir quickly to combine as the cheese begins to melt. Pour this cheesy meat mixture into your prepared 9 X 13 pan. Spread it evenly over the bottom of the pan.
- Top the meat mixture with with the corn meal batter by spooning over the top and carefully spreading out across top of the entire pan(s). Bake at 375 degrees for 30 minutes. Toothpick inserted into the center of the corn bread topping will come out clean when it's done.
This recipe is freezer friendly! If you are going to freeze half of this recipe, then cook in two separate pans. One to eat and one to freeze. Let cool completely, cover with aluminum foil, and place in a large freezer bag. Reheat from frozen when ready to serve again.